Wild-Mushroom Nachos Recipe

Name: Wild-Mushroom Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-inch) flour tortillas, cut into quarters; Cooking spray; 2 small portobello mushrooms, sliced (about 1/2 pound); 1/4 cup low-salt chicken broth; 1 tablespoon fresh lemon juice; 1 tablespoon low-sodium soy sauce; 1 teaspoon olive oil; 2 tablespoons chopped fresh or 2 teaspoons dried basil; 1 tablespoon chopped fresh or 1 teaspoon dried thyme; 1/3 cup (about 1 1/2 ounces) crumbled feta cheese; Lime rind (optional)

Servings: persons

4 (6-inch) flour tortillas, cut into quarters
Cooking spray
2 small portobello mushrooms, sliced (about 1/2 pound)
1/4 cup low-salt chicken broth
1 tablespoon fresh lemon juice
1 tablespoon low-sodium soy sauce
1 teaspoon olive oil
2 tablespoons chopped fresh or 2 teaspoons dried basil
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1/3 cup (about 1 1/2 ounces) crumbled feta cheese
Lime rind (optional)

1
Preheat oven to 350u00b0.
2
Place tortilla quarters on a baking sheet coated with cooking spray. Bake at 350u00b0 for 8 minutes or until crisp.
3
Place sliced mushrooms in a shallow 2-quart baking dish. Drizzle mushrooms with broth, lemon juice, soy sauce, and oil, and sprinkle with basil and thyme. Toss well. Cover and bake at 350u00b0 for 15 minutes or until tender. Drain mushroom slices, discarding liquid.
4
Spread 1 tablespoon Refried White Beans over each tortilla quarter, and top with mushrooms. Top each serving with 1 teaspoon Roasted-Tomato Sauce and 1 teaspoon feta cheese. Place tortilla quarters on a baking sheet. Bake at 350u00b0 for 5 minutes or until tortillas are thoroughly heated. Garnish nachos with lime rind, if desired. Serve immediately.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 (6-inch) flour tortillas, cut into quarters, Cooking spray, 2 small portobello mushrooms, sliced (about 1/2 pound), 1/4 cup low-salt chicken broth, and more.

Yes, Wild-Mushroom Nachos falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild-Mushroom Nachos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions